Kaiser Club

Three years passed from the release of its annual All About bread, メゾンカイザートラディショナル.

Bakery in considering or using メゾンカイザートラディショナル last year, with Nisshin Seifun’s order held Kaiser Club “seminar by Eric Kaiser this February, established （ currently registered approximately 200 restaurants, ）.

Not so much around 4 workshop with メゾンカイザートラディショナル features different kinds of bread and its variations, and market the sandwich was introduced.

Pan de campagne

Had the presence of the most massive and bread was introduced in May was Pan de campagne. So I talk about interesting to introduce.
Pictured below is smaller, but also large Boolean, Couronne, was burned. It is flavorful bread show the lovely Brown Coupe, crust, Crumb bread which different shades.

“I think Pan de campagne (country bread) are eaten in Europe is a very interesting bread. History is complex “and Kaiser says. “Must be a well fermented and vary color, including regional, Campagne of strict rules are not. Should contain 10% rye ”

I learned some fellow Pan de campagne (country bread).
“Pan-Pathan” is the designation of country bread. 20-25% Generally rye mixed more than Campagne somewhat. “Pan de メテイユ” is 50% ratio of wheat and rye. “Pan de Seguir” is bread more than 65% rye.

The regional difference by and after fieldwork, the combination of food and fun.

Next we introduce variations of bread.

Variations of bread

Bread was introduced in the course of the 4 species シャバッタ （ are ）, bread, baguettes, Pan de campagne and its variations.

For example it seems シャバッタ is, bread is eaten like a baguette in southern United States and number one sales. Various variations can by forming.

ピッツアビ anchor’s unique shape is stretched the dough, it tracks finger painted olive oil, burn waving large crystals of salt. Skins are well-spaced, is at モチモチ. Will enjoy the taste of the great pizza.

Also, with semolina powder hand （ simple ） rustic and twist shapes, can be rounded or rectangular or. If you enjoy the beautiful colors, is so good and fabric into dried tomatoes and herbs.

What material is 25% of the amount of powder “black olives”, raisins, walnuts and butter, “Comte” was proposed variation of the baguette.

All the bread was introduced the day’s just mix a little fermentation time and mixing, not very different methods. Good material to use, less in another, taken sufficient fermentation, Hiro is shorter, kiln was how bread is named nobita, common point.

Kaiser says was again and again without saying “delicious bread is never difficult isn’t”. The words “and rather than through a stubborn first learned how, and why using this material, or take this way? why are always, so want to know every single it would” very remained impressive.

Introducing the sandwich Kaiser’s proposed in the following pages.

Inquiries regarding commercial handling of メゾンカイザートラディショナル and Kaiser club
Nisshin flour milling Inc. Mr. Yokota phone 03-5282-6360
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[Related sites]

Official site of Mason Kaiser??